Heat the olive oil and 1 tbsp of the butter in a large saute pan. Season the pounded pork cutlets with salt, pepper and a bit of flour. Saute the pork in the butter and oil mixture until it is medium well, about 2-3 minutes on each side. Remove the meat from the pan and transfer to a serving dish.

Add the remaining butter to the pan as well as the shallots, Marsala wine and stock. Reduce over medium high heat until slightly thickened, about 8 minutes.

Pour the reduced Marsala sauce over the pork and serve.